Fillet of Venison with Haggis and Bashed Neeps

Preparation info
  • Serves


    • Difficulty


Appears in
British Regional Food

By Mark Hix

Published 2006

  • About

When I was up on Ben Weatherall’s grouse moors, I couldn’t help pulling a few turnips from their kitchen garden. Now, I’m actually talking about white turnips here, not the yellow ones (swedes). I do find it totally confusing the way the Scots call turnips swedes and vice versa. Anyway, swedes when they are mashed up, or ‘bashed’ as the Scots put it, are just delicious with meats like game or, traditionally, with haggis. On that subject, I quite like to a